Culture Magazine’s Cheese Library is one of the best I have found on the internet. (Cowgirl Creamery, cheese.com and Murray’s Cheese libraries are also impressive.) The library includes the best known and beloved cheeses and many small-batch, obscure and sometimes, hard-to-find cheeses.

As you increase your cheese IQ, it’s important to know certain facts about many cheeses, not only to pass exams, but also to help when introducing customers to a cheese that is “new” to them. Customers love to share the “romance” with their friends. One of my favorite bits of romance is about Stilton… “Did you know that Stilton cheese cannot legally be made in the village of Stilton, the very village whose name it bears?”

When studying, the basics you need to know about each cheese include: Name, Country of Origin and European Protection Status, Milk Type, Raw or Pasteurized, Rennet Type, General Family (Classification), Aging Process and length, Rind and other specific facts that set it apart from similar cheeses.

Interviews with Cheese Professionals continue through 2016… sometimes, as “stand-alone” interviews and sometimes as round-table discussions with several Pros answering the same question. Those participating include Cheesemakers, ACS CCPs™,Cheesemongers and Cheese Experts who contribute to this Wonderful World we call “Cheese”.